2 1/2 cups all purpose flour
1 cup raisins
1 tsp baking soda
1 tsp double acting baking powder
4 Tbsps. sugar
1/2 cup butter or margarine
1 cup buttermilk

Directions:

In small bowl, pour boiling water over raisins, let stand 5 minutes. In large bowl, sift flour, soda, baking powder and sugar. Cut in butter until mixture looks like coarse crumbs. Drain raisins, stir into flour mixture. Add buttermilk all at once. Stir vigorously with fork. Shape into ball or oval. Place on greased or parchment covered cookie sheet.(I use a pizza stone) for mine. I cut an X in the top of the bread. Bake 15 minutes at 400 degrees, lower heat to 375 degrees and bake for 30 more minutes, or until knife comes out clean.Don't let it overbake.
Remove from pan or stone. Cool 1 hour. Cut into wedges or slices. Makes 10-12 large servings.

2 lbs. Beef
6 slices Lean bacon, cut small
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garni(herbs wrapped in cheesecloth and tied(if you preferthis).
1 Tablsp. Sugar Salt and pepper Basil and parsley
1 T Butter
2 T Flour
1 T Wine or cider vinegar
1 Bottle or can of beer or Irish stout

Saute the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat and set aside.
Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the beer. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If the casserole seems to be drying a little, you can add more stout. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.

Small head of Cabbage
4 T Butter
3 T Bacon stock or water
1/2 tspn Nutmeg or mace
1 tspoon of regular Flour
Salt & Pepper

Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add salt and pepper to taste.


~Cooks Corner~ Is Brought To you By Harriet, If you have any questions Please Feel free to contact her Here July-Ann@webtv.net


Disclaimer: The Pie Graphics on this page was made and are owned by Angel They are NOT to be used In any Commerical usage. If for a Personal Homepage Please feel free to Use them. All other May Contact Angel at the Addy Above.Thank you.